Chimichurri Sauce


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I love to throw this easy, herbaceous chimichurri sauce on pretty much everything (especially grilled steak). It’s heavy on fresh herbs, has punches of garlic and tangy vinegar, and glistens on top of meat, vegetables, and more!

A bowl of chimichurri sauce with a spoon

What is Chimichurri?

We can thank Argentina (and other Latin American countries) for this summery herby green sauce. Think of it as their version of a pesto sauce – but in a much looser form where each ingredient really shines through. It thrives spooned over a grilled skirt steak or cooked vegetables (like my chimichurri potato salad). But it’s so versatile that you can use it for anything that comes off the grill or out of the oven.

One thing to note though is that there is a difference between an authentic chimichurri sauce and a non-authentic one. Trust me. I’ve had authentic chimichurri in Buenos Aires (as I was popping my way down to Antarctica), and unfortunately most of the recipes you’ll find online miss the mark. As much as I love cilantro and onions, nope, they’re not authentic to the recipe.

So today I’m giving you a classic chimichurri recipe – one that’ll give you a delicious South American tasting experience!

Ingredients for chimichurri sauce on a table

Just 5 Simple Ingredients for an Authentic Chimichurri Sauce

The basic formula for chimichurri sauce is herbs, aromatics, an acid, and fat. But for the classic version, make sure to stick with the exact ingredients listed below. Any slight change (even if it’s the vinegar), will alter the taste of the sauce entirely.

  • Fresh Herbs: The bulk of this sauce is fresh herbs – specifically flat-leaf parsley and oregano. If you can’t find fresh oregano, dried oregano is perfectly fine – and to be honest, dried is more commonly used in Argentina (I just had fresh on hand).
  • Chili Pepper: Because I prefer fresh ingredients, I’m dicing up a red chili pepper. But red pepper flakes work equally as well. In Argentina, I found restaurants that served it both ways.
  • Garlic: I’ll normally use a garlic press for minced garlic, but this recipe is all about hand chopped ingredients. So mince the garlic with a knife instead. And while I’m okay with the dried ingredients listed above, definitely opt for fresh garlic rather than garlic powder.
  • Olive Oil: Grab your best extra-virgin olive oil – it is the base after all!
  • Red Wine Vinegar: Stick with red wine vinegar, any other type of vinegar will completely alter the flavor of the sauce.

Find the printable recipe with measurements below.

Chopping chimichurri sauce ingredients on a wooden board

How To Make Chimichurri

This is by far one of the easiest sauces to make on the spot (or ahead of time). All you need to do is chop up the herbs, garlic, and chili pepper, then stir everything together!

  • Chop it all up. Finely chop the parsley, oregano, chili pepper, and garlic. Then place everything into a small bowl.
  • Stir everything together. Add in the olive oil, vinegar, salt, and pepper, and stir it all together until combined. Now it’s ready for use, or you can store it away for later!

Tips for the Best Chimichurri Sauce Recipe

  • Chop the herbs by hand. You’ll sometimes find that people use a food processor to blend the ingredients up. But for a more authentic version, everything should be chopped by hand. That way it won’t become a thicker, more homogenized sauce when it should be loose.
  • Let the sauce age a bit. You can use this sauce right away. But for an even better chimichurri, let it sit at room temperature for a few hours (or overnight). This will give it some time to let the flavors meld together!
A white bowl of chimichurri sauce next to herbs

Ways To Use Chimichurri Sauce

A jar of this sauce goes a long way for many meals. Here’s how to add a layer of fresh and savory flavor…

A little jar of chimichurri sauce

Storage Tips

Good news – chimichurri sauce will last for several weeks (and tastes better as it ages). So if you plan to use it for future meals, you’ve got a few storage options.

  • To store: Pour it into an airtight jar (like this Weck jar) and store in the fridge for up to 3 weeks.
  • To freeze: You can freeze the sauce in a freezer-safe bag or container for up to 3 months. And if you have an ice cube tray (like Souper Cubes), you can freeze the sauce into cubes. Once you’re ready to use, let the sauce thaw in the fridge overnight.

More Easy Sauce Ideas

You can never have too many sauce recipes in your back pocket. Especially when you need to dress up some chicken or seafood!

Needless to say, this is the sauce of the summer for all your grilled meats and veggies. Once you make it, let me know how it turned out in a comment below!

A spoonful of chimichurri sauce

Chimichurri Sauce

5 from 13 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 6 servings
Author: Lisa Bryan


This easy, authentic chimichurri sauce is perfect for skirt steak, flank steak, and other meats and vegetables. It adds a layer of fresh, herbaceous flavor to any meal! Watch the video below!



  • ½ cup finely chopped flat leaf parsley leaves
  • 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
  • 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
  • 3 to 4 garlic cloves, finely chopped
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic. Alternatively, you can pulse the ingredients in a food processor (but see my note above on why I think hand chopping is best!). Then place the chopped ingredients in a small bowl.
    Chopped chimichurri sauce ingredients on a board
  • Stir everything together. Add the olive oil, vinegar, salt, and pepper. Stir together and serve immediately or store in the fridge (see storage instructions above).
    A small bowl of chimichurri sauce with a spoon

Lisa’s Tips

  • Each serving is about 3 tablespoons.


Calories: 168kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 198mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 460IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg
Course: sauce
Cuisine: Argentina
Keyword: Chimichurri for steak, Chimichurri Recipe, Chimichurri Sauce
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted July 2022, but updated to include new information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This Chimichurri recipe is so good! It’s easy to make and it elevates everything! I like to put some on pieces of toast, or add a bit to my avocado toast. I like to keep a jar in my fridge and add it to foods throughout the week. Yummy!5 stars

    1. It really is a classic sauce that elevates any dish it’s added to. So happy you love it!

  2. This is a super favorite in my home. My son raves about it and says it’s his favorite meal ever!! I’ve only ever used it on steak, but I think I will use it with pork next time.5 stars

  3. Hi Lisa, I made this sauce along with your chicken meatballs recipe for dinner tonight and both were definite wins with my family. Thank you so much for all of your fantastic recipes and I especially appreciate the videos!5 stars

  4. Wonderful sauce! Made this on Tuesday and used it next day under a panko-crusted boneless pork chop. Delicious, herbaceous goodness!
    Putting it down on plate first with meat on top of it prevented panko crust
    from getting soggy.

  5. Oh my word this is delicious! Thank you so much for this recipe. Its fresh and light and makes everything pop. The fresh herbs are key. I chopped everything up by hand as you said, and i agree it makes a big differemce. I also noticed afyer a few hours it gets even more delicious as the flavours blend. (I had to use white wine binegar this time, but will try it with the red eine vinegar when i get some). We are mild chillie peple so i used half a small green jalepego chillie. We had this with our skirt steak (as per your recipe) and baby potatoes and veges. Wondrtful. I cant stop eating it, so ive had it plain on a slice of bread: yum!!!5 stars

  6. I accidentally bought cilantro instead of parsley and this still came out great. No one could tell the difference and my guests loved it! 5 stars

  7. This is almost the authentic recipe, except we’d use a bell pepper instead of chili pepper but the extra kick is nice. You put chimichurri on meats(we are big on bbq) but honestly, this taste good on anything. Its delicious and full of flavor. It tastes better if it can sit at least overnight in the fridge.

      1. My fiance has coined this “liquid gold” in our house, so I’d say this recipe is a keeper! So simple and fresh and of course, delicious. Thanks for another great recipe!5 stars

  8. This chimichurri sauce is soooo good! I’ve made it a couple times now and it’s delicious. Today I also made your Carne Asada Fries recipe with cheese and dollop of sour cream and added melt in your mouth BBQ’d beef tenderloins sliced up on the side with chimichurri sauce on top – SO GOOD! (:5 stars

    1. Im Uruguayan so for nostalgia I would use a traditional recipe, but when I cook I alter every recipe to fit my tastes and whatever is in the fridge. Play around. Im sure it’ll taste awesome.

  9. Thanks for the awesome chimichurri sauce recipe. I honestly had no idea how easy it was to do! It’s also nice to know how easy it is to store. I’ll have to see how well it holds up (but its unlikely to last long anyway)5 stars

  10. I live in Mexico where flat leaf parsley is not so abundant, but of course, cilantro is widely available. can i substitute cilantro for the parsley if i’m not stuck on being authentic Argentinian?

    1. You can, although, an authentic chimichurri sauce normally uses parsley. So just know it will completely alter the taste!

  11. I appreciate that you kept it true Argentinean, not adding cilantro, cumin, jalapeños or other ingredients that definitely do not belong in chino churri. 
    Note: in many places the liquid includes some water, which makes it lighter.